I love this recipe for quince sorbet. It's ideal if you have some sort of ice-cream maker to give a less icy texture, but you can 'still freeze' it too.
6-8 small quinces 500mL sugar syrup (the mix I use is 1kg sugar to 1L boiling water - just stir to dissolve) 4 Tablespoons of lemon juice And if you have any, a couple of tablespoons of Calvados (apple brandy) really adds something to the flavour Makes approx 750mL
Peel, quarter and core the quinces. Place in a non-reactive saucepan (enamel is ideal if you have one) with the sugar syrup. Cover with lid, bring to the boil then simmer gently for 15 minutes. Liquidise while hot until you have a smooth pulp, then immediately sieve through a medium sieve. If want a very smooth texture put again through a fine sieve. If you like the granular texture of quince don't bother. Add the lemon juice and Calvados (if desired) and chill in the fridge.
When mix is cold, freeze in ice-cream machine or if you don't have one, place into a strong plastic container that gives you a mixture depth of approximately 4cm. Cover with lid and put in coldest part of freezer. Check after 1-1.5 hours. The mix should have a frozen ring of ice around sides and slush in the middle. Beat for a few seconds with an electric hand beater (or egg beater or whisk) until mix forms a uniform slush. Put back in freezer. Repeat beating at least twice at intervals of 1- 1.5 hours. After third beating, mix will need a further 30-60 minutes to firm up to serve. You can put in a more space efficient box after the third beating for storing in freeezer.
If you have a very frozen ice block that is hard to scoop, you can either place in fridge for 20 minutes before serving, or pop in microwave on DEFROST setting for about 15 - 30 seconds to soften.
_________________ Sybil Caretaker of 1 Doctor, 1 lovely boy, 3 interesting hens, 1 Labrador and 1 Bengal cat
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